Leeks a la grecque

Yield: 4 Servings

Measure Ingredient
1 pounds Leeks; white And pale green parts only, Cut into 7-inch lengths
2 cups Water
¼ cup Olive oil
3 \N Fresh marjoram Or 1 teaspoon dried
1 \N Cinnamon stick
3 tablespoons Red wine vinegar
3 \N Fresh oregano Or 1/2 teaspoon dried
\N \N Salt to taste
1 cup Diced tomatoes
⅓ cup Calamata olives; pitted and halved
¼ pounds Feta cheese; to 1/2 lb, Crumbled
\N \N Minced fresh marjoram And oregano to taste

Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to ½ cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended Drink: Ouzo Yield 4 servings TASTE SHOW #TS4852 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.

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